1. Preheat oven to 350°F.
2. Cook Rice: For 50 or 100 servings: Spray 12” x 20” x 4” hotel/steamtable pan with cooking spray. Place rice and hot water in pan. Stir to combine and cover tightly with foil. Bake for 1 hour or until water is absorbed. CCP: Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
3. Prepare Sauce: For each 50 servings: Whisk ¾ cup gochujang paste, 2 qt 1 cup pear juice, ½ cup soy sauce, ¼ rice vinegar, and 1 cup cornstarch into a 4” steamtable pan. Place in oven uncovered. Cook for 15 minutes. Remove from oven and scrape sauce from edges of pan using a heat resistant rubber spatula. Wisk sauce. Place back in the oven and bake for 20 more minutes or until honey thickens. CCP: Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
4. Bake Meatballs: Place 1-bag meatballs in a single layer on a full sheet pan lined with parchment paper. Bake for 10 minutes. Using hot pads, hold onto the corners of the parchment paper and shake the meatballs to toss them. Turn and rotate meatballs onto different racks. Bake for 10 more minutes or until 165°F. Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
5. Toss Sauce & Meatballs. Toss 2 sheet pans (2-bags) meatballs into each pan of sauce. Using a heat resistant rubber spatula, toss sauce with meatballs. CCP: Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
6. Serve: Serve 6 meatballs (6 oz spoodle) over 1 cup (8 fl oz spoodle or 2-#8 scoops) rice. Garnish with ¼ tsp sesame seeds and 1 Tbsp green onions.

CCP: Chef Notes: For less spicy meatballs, cut gochujang paste in half. Chef Recommendations: Spicy Gochujang Meatballs on noodles, salads, sandwiches, and wraps.